Halve apricots, discarding pits. In a medium skillet cook apricots and nectar with half of the sugar, uncovered, over low heat for 8 minutes or until apricots are cooked through. Stir in strawberries. Cover and set aside. Stir together remaining sugar and the cinnamon. Set aside.
Brush a clean skillet with some of the melted margarine. Heat over medium heat. Cook 1 tortilla for 1 to 1-1/2 minutes or until lightly browned. Turn; sprinkle with half of the sugar-cinnamon mixture. Cook for 1 minute longer or until lightly brown but still pliable (not crisp). Repeat with second tortilla.
Place 1 cooked tortilla, cinnamon-side down, on a clean cutting surface. Spoon apricot mixture onto the tortilla. Top with second tortilla, cinnamon-side up. Cut into 4 wedges.
To serve, scoop about 1/4 cup of ice cream into each of 4 dessert dishes. Place a fruit nacho in each dish. Serve with fresh raspberries. Serve immediately. Makes 4 servings.